Chickpeas and spinach with chermoula

Chickpeas and spinach are two of the most universally liked ingredients. Paired together with chermoula, a marinade made from garlic, herbs and lemon, then finished with creamy yoghurt, this dish delivers. To ensure the yoghurt does not curdle, before stirring it in, remove the dish from the heat and leave to cool for a minute. If the yoghurt does curdle, don’t worry it’s fine to eat.

Frozen spinach also works great in this recipe. I tend to keep it on hand so I can just chuck it into recipes when I feel like I need a few more greens in my life. Use the same amount of fresh as frozen, thaw first and then squeeze out a bit of the excess water.

For a vegan version swap good quality vegan margarine or extra olive oil for butter.